.jpg)
Posted by Olivia on Mon, March 29, 2010
Serve these at your Seder and watch your guests oooh and aaaah at their deliciousness! Adapted from Judy Zeidlerʼs The Gourmet Jewish Cook, this recipe uses bright-tasting Blood Orange Olive …
View recipe »
Posted by Olivia on Mon, March 22, 2010
Spring has sprung! Sweet green peas come together with basil and peas in a perfect combination, simultaneously perking one another up, while nutty Parmesan gives a depth of flavor that …
View recipe »
Posted by Olivia on Tue, March 16, 2010
This salty-sweet rendition of salmon is wonderful served hot alongside rice and vegetables, but I also love it cold over a bed of lightly dressed baby spinach and sliced almonds. …
View recipe »
Posted by Olivia on Thu, March 11, 2010
This easy dip is hummus' Italian first cousin. Perfect with fresh vegetables and baguette slices or spread on a sandwich, this delectable spread can be thrown together in just 5 …
View recipe »
Posted by Olivia on Thu, March 04, 2010
This bright and colorful salad gets a burst of flavor from fresh lime juice and The Olive Press' Clementine Olive Oil. The almonds and shrimp make it filling enough for …
View recipe »
Posted by Olivia on Mon, February 22, 2010
This is simple, fresh cooking at its best--an easy side dish, perfect alongside chicken, fish or tofu, or alternatively, a satisfying vegetarian entree when tossed with whole wheat pasta and …
View recipe »
